These enchiladas taste so authentic with a homemade sauce and a fabulous filling . You won’t be able to stop eating them!
Ingredients:
For the sauce:
15 ounce can of crushed tomatoes (or puree)
15 fluid ounces of vegetable broth
1 teaspoon ancho chili powder or one ancho chili, diced fine
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry oregano
1/2 teaspoon chipotle chili powder
Filling:
2 tablespoons olive oil
2 large sweet potatoes, peeled and diced
15 fluid ounces crushed tomatoes (or puree)
One 15 ounce jar of your favorite salsa
2 garlic cloves, minced fine
Two 15 ounce cans of black beans, drained and rinsed
1 canned chipotle pepper in adobo sauce, minced fine
12-15 ounces queso Fresca (or queso blanco) cheese, crumbled or shredded
20 corn tortillas
non stick spray
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